Espresso Cookies
These Espresso Cookies are soft and chewy, with a delightfully rich chocolate flavor plus a hint of espresso. They’re easy to make, plus their crackled appearance looks beautiful on any cookie tray!
Chewy Espresso Chocolate Cookies
Espresso powder makes chocolate magically more chocolatey, and I love what it does for these decadent, chewy chocolate Espresso Cookies!
Despite what the name implies, these cookies are more chocolate than coffee flavor. I promise that they don’t taste like a shot of espresso. If you already love these cappuccino brownies, then you know exactly what I’m talking about!
Rather, these cookies are decadent with rich chocolate flavor. Plus a hint of espresso.
This chewy espresso chocolate cookies recipe calls for rolling the dough balls in sugar before baking. Then as the sugary balls of dough expand and rise from the heat, they take on a gorgeous cracked appearance. Much like my chewy ginger molasses cookies. So pretty!
If you’re a coffee lover, and really want to be blown away, dunk one of these cookies in your coffee. It’s so good! Milk definitely works too!
What Does Espresso Powder Do In Cookies?
Espresso powder is often added to cookies and other baked goods that include chocolate, as it enhances the chocolate flavor. It’s like a baker’s secret for making the best chocolate baked goods.
Espresso powder helps create a richer chocolate flavor in cookies, cupcakes, and cakes – without giving it an over-powering coffee flavor.
In fact, in many baked goods made with espresso powder, you won’t taste the actual espresso at all – just chocolate. I include it in this chocolate cake and my favorite chocolate buttercream, and I’ve never had anyone ask me if there’s coffee in it!
Recipe Ingredients
These chewy chocolate espresso cookies are made with just 10 ingredients. Scroll down to the recipe card for measurements.
- Butter – Gently melt the butter and set it aside to cool a bit while you measure the rest of the ingredients.
- Granulated sugar – This is the main sweetener for these cookies.
- Maple syrup – This adds a deeper, richer sweetness, instead of adding the usual brown sugar.
- Egg
- Vanilla extract
- All-purpose flour
- Cocoa powder – Cocoa powder gives these espresso cookies their rich chocolate flavor.
- Espresso powder – Enhances the chocolate and gives the cookies a light coffee flavor. You can also use Nescafe powder if that’s what you have on hand.
- Baking powder – Helps create the soft, chewy texture.
- Kosher salt
- Sugar for rolling – You can use brown or white sugar here, or course raw sugar – whatever you like.
Can I Use Instant Coffee Instead of Espresso Powder?
Espresso powder is definitely the best option.
But yes, in a pinch, you can use instant coffee. Opt for a dark roast if possible but note that you still won’t end up with the same rich tones. Nescafe powder is a good option and you can use the same amount.
How to Make Espresso Cookies
These espresso cookies are easy to make. Just allow an hour to chill the dough.
- Make the espresso cookie dough. Whisk together all of the dry ingredients. In a separate bowl, beat the melted butter and sugar until light and fluffy. Then beat in the maple syrup, egg, and vanilla, followed by the flour mixture.
- Chill. Cover the dough with plastic wrap and chill for an hour.
- Roll the dough balls. Form the cookie dough into balls and roll in the sugar.
- Bake. Bake for 9 to 11 minutes, until the tops are puffed and cracked. Cool completely on the sheet pan.
Tips for Success
Here are a few tips for making the best espresso chocolate cookies.
- Don’t overmix. Stir the batter just until the flour is combined.
- Don’t skip the chill time. Since this recipe starts with melted butter, it’s essential that the cookies chill for an hour. If the butter is already melted when you place the cookies in the oven, the cookies will turn out flatter than desired.
- Bake one pan at a time. For even baking of the cookies, bake just one sheet pan at a time.
- Don’t over bake. Take care to not let the cookies bake too long, as the goal is to have them as soft and chewy as possible.
- Cool on the sheet pan. Let these espresso cookies cool on the sheet pan. They’re very soft and we want to keep those pretty cracks in position. The heat of the hot sheet pan will continue to cook them as they cool. (Which further drives home the tip to not over bake!)
How to Store
Store your chewy chocolate cookies in a ziploc bag or other airtight container. They’ll be at their best during the first few days, but will keep well for up to 5 days.
These cookies also freeze well. Just place them in freezer-safe ziploc bags or containers and freeze them for up to 3 months. Thaw on the counter and enjoy!
More Easy Cookie Recipes:
- White Chocolate Macadamia Nut Cookies
- Peanut Butter Blossoms
- Melt-In-Your-Mouth Pumpkin Cookies
- “Not So Monster” Monster Cookies
- Chocolate Covered Cherry Cookies
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Espresso Cookies
Ingredients
- 1 cup unsalted butter
- 1⅓ cup granulated sugar
- 5 tablespoons maple syrup
- 1 large egg at room temperature
- 1 teaspoon pure vanilla extract
- 1⅓ cups all-purpose flour
- 3 tablespoon cocoa powder
- 1 teaspoon espresso powder
- 1½ teaspoons baking powder
- ½ to 1 teaspoon sea salt
- Brown or white granulated sugar or course raw sugar, for rolling
Instructions
- Gently melt the butter and set aside to cool while measuring the remaining ingredients.
- Place all dry ingredients (flour, cocoa powder, baking powder,
espresso powder, and salt) in a medium bowl and whisk to combine. Set aside. - In a large mixing bowl, use an electric mixer on medium-high speed to beat the melted butter and sugar until light and fluffy (about 4 minutes).
- Add in maple syrup, egg, and vanilla. Beat on medium speed until fluffy.
- Add the flour mixture and beat on low until just combined.
- Cover the bowl with plastic wrap and chill for one hour in the
fridge. - Preheat oven to 350° F and line a baking sheet with parchment paper.
- Form the chilled dough into balls, dividing the dough into 18 equal portions, and roll them in a small bowl of sugar.
- Place dough balls onto prepared baking sheets. The cookies will spread, so leave space between the dough balls.
- Bake for 9-11 minutes or until the tops are puffed and cracked. Remove
from oven and allow cookies to cool completely on the sheet pan.
Video
Nutrition Information:
I bake all the time, followed this recipe to a tee and it was just a puddle of cookies after baking. Now it was a rather delicious puddle (which I will serve crumbled over ice cream), but it either has too much butter or not enough flour. Maybe both.
So, I think they only needed half cup butter. They never set up in the refrigerator, and when I rolled and baked, they literally ran together into an oily puddle. I triple checked my amounts of everything else. I bake every day, and I do sometimes make mistakes, but I thought it was odd when it called for a cup of butter and only 1 1/3 flour.Â
Wow, these flavors are just fabulous!! The cookies taste amazing and are super unique. The whole family loved the mix of chocolate and coffee and maple notes coming through. Unfortunately, they didn’t look much like the picture (the cookies mostly melted in the oven), and I followed the recipe to the letter. I’m wondering if the flour amount is correct as shown? Or if a gram measurement could be added? I used 160 grams total. It seems like I’d need to triple that to achieve the look in the photos. But plan to make again regardless. Just so yummy! Thank you for the recipe!
Easy recipe: chocolate Espresso Cookies